Ingredients

The following ingredients have 1 Servings
  • 1 1/2 tbsp coriander seeds
  • 3 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1/4 cup sesame seeds
  • 3 tbsp unsweetened shredded coconut
  • 1/2 cup roasted shelled pistachios, chopped
  • 1 tsp salt (or to taste)

Instruction

  • In a medium not stick skillet dry toast coriander, fennel and cumin seeds until fragrant, about 2 minutes, over medium heat. Watch them carefully to make sure they don't doesn't burn.
  • Place all the spices in a bowl and let them cool
  • Toast sesame seeds over medium heat for about 2 minutes
  • Toast coconut over medium heat for about 2 minutes, watching carefully to make sure it doesn't burn
  • Grind cumin, fennel and coriander seeds in a spice grinder
  • Combine ground spices, pistachios, coconut, sesame seeds and salt. Mix well and store in a tight closed container in the fridge